Not lucky in anything special, just incredibly blessed by God! How lucky we are!

Thursday, December 3, 2009

Bring on the Cookies!!!

So tonight is my 2nd Annual Christmas Cookie Exchange. The soup is all made, the tables are all set, & the cookies are ready to be eaten. I'm so super excited!!! There will only be about 7-8 ladies there, but I know we're going to have a fabulous time! As a sneak preview here is the cookie recipe I tried...Mint Crinkles. I've already had a taste & they are definitley yummy--Andes Mints & cookies, how can you go wrong! I'll be sure to have lots of pics tomorrow!

Mint Crinkles

Ingredients3/4 cup finely chopped layered chocolate-mint candies (about 4 ounces or 24 candies)1/3 cup shortening1 cup sugar1/2 teaspoon baking powder1/4 teaspoon salt2 eggs2 teaspoons vanilla1-1/2 cups all-purpose flour Layered chocolate-mint candies, chopped Directions1. In a heavy small saucepan, heat and stir the 3/4 cup chopped candies until melted and smooth. Remove from heat. Cool about 15 minutes.2. In a large bowl, beat shortening with an electric mixer on medium to high speed for 30 seconds. Add sugar, baking powder, and salt; beat until well combined. Beat in cooled chocolate, eggs, and vanilla. Beat or stir in flour. Cover and chill 3 hours or until dough is easy to handle.3. Preheat oven to 350 degrees F. Using about 1 tablespoon of dough per ball, shape dough into 1-1/4-inch balls. Place balls 2 inches apart on an ungreased cookie sheet. Bake in the preheated oven for 10 minutes or until edges are set (tops should crackle). Sprinkle a few candy pieces on top of each cookie; do not press candies into cookies. Bake 1 minute more. Cool on wire racks. Makes about 36 cookies.To Store: Layer cookies between sheets of waxed paper in an airtight container; cover. Store at room temperature for up to 24 hours or freeze for up to 3 months.